Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      whole         American red snapper - -- (1 1/2 lbs ea),
                        -- scaled and gutted
   4      tablespoons   olive oil
                        salt -- to taste
                        freshly-ground black pepper -- to taste
                        charred tomato-jalapeno vinaigrette -- see * note

Preparation:

* Note: See the "Charred Tomato-Jalapeno Vinaigrette" recipe which is included in this collection. Prepare a wood or charcoal grill and let it burn down to embers. Rub each fish with 1 tablespoon of the olive oil. Season to taste with salt and pepper. Grill for 7 minutes on each side or until cooked. As soon as the snapper comes off the grill, sprinkle it with the Charred Tomato-Jalapeno Vinaigrette (which has to be at room temperature). The vinaigrette heats up on the fish and all the flavors spring to life. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3608